Papa John's Pizza 11337
355 - 6805 48 Avenue Camrose AB T4V 4W1 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer in 3 compartment sink was too weak (~100 ppm). QUAT sanitizer in spray bottle was too strong (~400+ ppm). Solutions were remade and tested at 200 ppm. Please test your sanitizer to ensure it is at an appropriate concentration.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Staff member was unable to provide pest control records. If you are self-monitoring for pests, please complete the AHS pest control checklist monthly and maintain the records on site. Pest control checklist can be found here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Please provide copies of AHS approved food safety training.Food safety training is not AHS approved - please complete an AHS approved food safety course.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer was too strong. It was remixed and tested at 200 ppm. QUAT test strips are available. Please follow manufacturer's instructions when preparing sanitizer. Please test it to ensure it is the appropriate strength.
- 20. Do food handlers at the facility have adequate food safety training?
- Please provide copies of AHS approved food safety training.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Two light fixtures at the back of the kitchen area are not operational.- Please ensure there is adequate lighting in this area.Note:- Operator mentioned the issue is not the bulbs, rather, it is the electrical and/or fixture themselves.- Operator will be hiring an electrician this week to resolve this issue.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There are no QUAT test strips available.- Please ensure there are QUAT test strips available to be able to measure and monitor QUAT sanitizers (which should be at 200 ppm or mg/L).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Not in Compliance:Two light fixtures at the back of the kitchen area are not operational.- Please ensure there is adequate lighting in this area.In Compliance:The hose to fill the mop bucket sink is removed when not in use.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Temperature abused food items (due to loss of power) were discarded by the operator during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There are no QUAT test strips available.- Please ensure there are QUAT test strips available to be able to measure and monitor QUAT sanitizers (which should be at 200 ppm or mg/L).
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- The facility does not maintain monthly written pest control records. - An AHS Pest Control Records Checklist was provided. - Please make copies and use on a monthly basis. - Keep records on site for future reference.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) There is a long hose attached to the faucet of the mop bucket sink that is not equipped with a backflow prevention device (e.g. an air gap, a vacuum breaker, shut-off valve, etc.). - Please ensure there is a backflow prevention device equipped at the noted location in order to prevent potential backflows through cross-connection.Some options include:- Install a shorter hose that does not reach the sink basin (air gap).- Cutting the hose shorter so that it does not reach the sink basin (air gap).- Install a shut-off valve before connecting the hose.2) Two light fixtures at the back of the kitchen area are not operational.- Please ensure there is adequate lighting in this area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One of the handwashing sinks drains very slowly.- Please ensure this handwashing sink drains appropriately.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dirty utensils for dough/pizza left from two weeks ago (before closure due to water/electrical incident in building) were cleaned and sanitized during the inspection.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility does not have QUAT test strips. - Please ensure there are QUAT test strips available at the facility to be able to measure and monitor QUAT sanitizers (which should be at 200 ppm or mg/L).
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- The facility does not maintain monthly written pest control records. - An AHS Pest Control Records Checklist was provided. Please make copies and use on a monthly basis. Keep records on site for future reference
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- There is a long hose attached to the faucet of the mop bucket sink that is not equipped with a backflow prevention device (e.g. an air gap, a vacuum breaker, shut-off valve, etc.). - Please ensure there is a backflow prevention device equipped at the noted location in order to prevent potential backflows through cross-connection.Some options include:- Cut the hose shorter so that it does not reach the basin.- Install a shorter hose that does not reach the basin.- Install a valve at the faucet before attaching the hose.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?